This recipe, adapted from the chefs David Chang and Joaquin Baca of Momofuku Noodle Bar, came to The Times in 2006. Here, the yolk from soft egg bleeds into a bed of grits. A bit of chopped bacon adds smokiness, while the chopped scallion lends brightness. You'll want to use good quality grits here over cornmeal or polenta, as both Mr. Chang and Mr. Baca suggest. The result is luxurious and creamy, without any cream. Featured in: The Chef: David Chang; When In Doubt, Add An Egg, Japanese Style.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 recipe (339g) | ||
Recipe Makes: 1 | ||
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Calories: 480 | ||
Calories from Fat: 419 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 122mg | 38 % | |
Sodium 2671.3mg | 92 % | |
Potassium 1299.3mg | 34 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 10.2g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 480
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